Jalapeño Lime Pan Seared Chicken
Pan Seared Chicken is juicy on the inside and slightly crisp on the outside. It's one of my favorite recipes for cooking chicken on the stove top!
Servings: 2
Calories: 500kcal
Ingredients
- 2 boneless chicken breasts
- 1 tablespoon paprika
- 1 teaspoon dried parsley
- 1/2 tablespoon coriander
- salt and pepper to taste
- 1 tablespoon dijon mustard
- 1 tablespoon worcestershire sauce
- 1 lime, juice and zest
- 1/4 cup olive oil
- 1 jalapeño, seeds removed & sliced or diced
- 1/2 tablespoon ghee
Instructions
- In a small bowl, combine the paprika, coriander, dried parsley, salt, and pepper. Sprinkle the seasoning mixture over both sides of the chicken breasts.
- In another small bowl, whisk together the dijon mustard, worcestershire sauce, lime juice and zest, olive oil, and jalapeño.
- Pierce the chicken with a fork all over and place in a large ziploc bag with the marinade. Let the chicken marinate for at least 30 minutes. 2-3 hours is ideal.
- Heat a large, heavy bottomed skillet (cast irons work great) on medium heat with a splash of olive oil. Sear the chicken for 5-7 minutes, flip and add 1/2 tbsp of ghee and cook 5-7 minutes on the other side. Transfer the chicken to a plate and let rest, covered, for 5 minutes before slicing.
Notes
- If you want to increase the spice level in the marinade, place the whole jalapeño with the rest of the marinade ingredients in a food processor. Simply adding sliced or diced jalapeños to the marinade will only give it a slight kick of heat.
Nutrition
Calories: 500kcal | Carbohydrates: 8g | Protein: 25g | Fat: 42g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 244mg | Potassium: 431mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1893IU | Vitamin C: 19mg | Calcium: 41mg | Iron: 2mg
